Baked Minced Meat with Savoy Cabbage and Mash
A baked minced meat dish with savoy cabbage and mash featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g waxy potatoes
- Salt
- 2 carrots
- 4 tomatoes
- 3 shallots
- 3 sprigs parsley
- 2 Spring Onions
- 2 tbsp plant oil
- 400 g mixed minced meat
- 400 g savoy cabbage
- pepper (ground)
- 100 ml lukewarm milk
- 30 g Butter
- nutmeg
- 1 large onion
- 1 tbsp butter
- 150 g medium-aged Gouda
Instructions
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1.
Peel, wash and boil the potatoes in salted water for 30 minutes. Peel the carrots and cut into small pieces. Blanch the tomatoes in boiling water, peel, core and chop into small pieces.
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2.
Remove the skins from the shallots and mince with parsley. Wash the spring onions, shake off excess moisture and slice into thin rings. Heat oil in a pan, sauté carrots and shallots together for about 2 minutes.
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3.
Add minced meat and cook over medium heat for about 5 minutes until crumbly. Add tomatoes and spring onions and cook together for 2 minutes. Set aside and add parsley. Wash, clean and cut savoy cabbage into fine strips. Blanch in salted water over medium heat for 10 minutes.
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4.
Drain and add to the minced meat mixture. Mix well and season with salt and pepper. Preheat oven to 200°C (400°F) fan‑focussed. Drain cooked potatoes, let them steam dry, press through a potato masher and mix with milk and butter into a smooth mash. Season with salt, pepper and nutmeg.
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5.
Peel the onion and slice into rings. Heat butter and crisp the onion rings. Grate Gouda. Fill small baking dishes with minced meat mixture. Spoon two tablespoons of mash on top, sprinkle cheese and bake in preheated oven for about 20 minutes until golden. Garnish with onion rings and serve with white bread.
